Kitchen7 min read
The dough will wait for you
Cold fermentation turns bread from a schedule into a habit. What changed when I stopped rushing the rise.
For a year I baked on the weekends because that was the only day I could sit near an oven for six hours. Then I moved the rise into the fridge and the whole thing loosened up.
Mix at night, let it sit cold until the next evening, bake when you get home. The flavour is better for the wait, and the timing bends around you instead of the other way around.
The only rule is to let it come back to room temperature before it goes in. Cold dough into a hot oven gives you a dense middle and a lot of regret.
